Vegan Buffalo Chickpea Taquitos
Ingredients
Buffalo chickpea sauce
- 1 tbsp vegetable oil
- 1 medium sized onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- 1 1/2 cups cooked chickpeas (or one 15 oz can, drained and rinsed)
- 1/2 cup tomato sauce (passata)
- 2 tbsp plant-based milk
- 1 tbsp lemon juice
- Spice mix: 1 tsp onion powder, 3/4 tsp honey, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, sea salt to taste, ground pepper to taste, chili powder to taste
Tortillas
- 10 small tortillas (gluten-free if needed) about 14 cm in diameter
Dipping sauce
- vegan cheese sauce (or your favorite dipping sauce)
Preparation
Using a fork, roughly mash the chickpeas in a bowl.
Heat oil in a pan or skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.
Add all other sauce ingredients and chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.
Taste the mixture, if you want it spicier, add more chili powder to taste.
Preheat oven to 410 degrees F (210 degrees C) and line a baking sheet with parchment paper.
Place about 2 tablespoons of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
Brush them with a little bit of vegetable oil to make them even more crispy. Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.
Drizzle with vegan cheese sauce if desired. Enjoy with your favorite dip!
